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Receta Apple, Pear And Lavender Tarte Tatin

Name: Apple, Pear And Lavender Tarte Tatin
Ingredients: 1/2 c. chilled butter, cut into slivers; 3/4 c. superfine sugar, plus a little extra for pastry; 1 1/2 lb crisp eating apples, peeled, cored and quartered; 1 1/2 lb ripe but hard small rounded pears, peeled, cored and quartered; 1 1/2 c. all-purpose flour; 1 tsp superfine sugar; 1 pch fine sea salt; 1 1/4 ounce dry lavender flowers, plus extra for decoration; 1/2 c. butter; 1 Tbsp. chilled light cream

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Ingredientes

1/2 c. chilled butter, cut into slivers
3/4 c. superfine sugar, plus a little extra for pastry
1 1/2 lb crisp eating apples, peeled, cored and quartered
1 1/2 lb ripe but hard small rounded pears, peeled, cored and quartered
1 1/2 c. all-purpose flour
1 tsp superfine sugar
1 pch fine sea salt
1 1/4 ounce dry lavender flowers, plus extra for decoration
1/2 c. butter
1 Tbsp. chilled light cream

Direcciones

(Rosemary (fresh or possibly dry), or possibly mix of coriander seeds and fresh leaves may be used)
Make the dough. Sift the flour into a bowl. Add in the sugar and salt.
Whiz the dry lavender flowers for a few seconds in food processor.
Stir one-third into the flour mix. Cut in the butter, then stir in cream. Roll into ball and refrigeratefor at least 20 min.
Heat half the butter in a flameproof 10-inch round cake pan over medium heat. Sprinkle in half the sugar and fold in.
Away from heat, arrange the prepared apples and pears tightly in the pan, in alternating concentric circles. Sprinkle with half the rest of the sugar and half the remaining grnd lavender. Dot with the rest of the butter.
Put the pan over medium heat for 15 - 20 min to let the butter and sugar between the apples and pears caramelize. Shake the pan from time to time and reduce the heat after 10 min to prevent burning. Turn off the heat and leave till cold sufficient to handle.
Heat the oven to 400 F. Roll the dough out into a thin circle 1 1/2 inches large than the pan. Mix the rest of the lavender with the reserved sugar. Sprinkle over the dough and press in gently.
Put the dough circle over the apples and pears. Tuck the over- lapping edges between the fruit and the pan sides.
Bake for 25-30 min till the pastry is cooked and golden brown.
Leave to cold for at least 10 min before unmolding and serving.
To unmold, cover the pan with a larger flameproof serving plat- ter. Quickly invert the tart onto the platter, so the caramelized are on top of the pastry. Tap the pan a few times and lift away.
Hide any problems with a little confectioners' sugar and pop under a very warm broiler for a minute. If desired, decorate with small dry lavender flowers that have been dampened and dipped in a little sugar.